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Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne Pasta

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This Lamb and Mushroom Ragu with Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenSulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


200 grams

Lamb Mince

120 grams

Sliced Mushrooms

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 sachet

Sun-Dried Tomato Paste

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ sachet

Italian Style Herbs

1 sachet

Red Wine Stock Paste


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3113 kJ
Energy (kcal)744 kcal
Fat23.0 g
of which saturates11.0 g
Carbohydrate92 g
of which sugars23.0 g
Protein41 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.
b) Trim and coarsely grate the carrot.


a) Heat a large frying pan on high heat (no oil).
b) When hot, add the lamb mince (no oil) and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw meat.
c) Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat.
d) Lower the heat and add the grated carrot and the sliced mushrooms. Stir and continue to cook until the vegetables are softened, 2-3 mins.


a) Meanwhile, once the pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.


a) Add the sun-dried tomato paste, chopped tomatoes, Italian herbs, sugar for the sauce (see ingredients for amount) and the red wine stock paste to the pan with the mince.
b) Season with salt and pepper.
c) Bring to a simmer and cook until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) Once the pasta is cooked, drain in a colander.
b) Add the pasta to the sauce. Taste and season with salt and pepper.
c) Add half the grated hard Italian style cheese. Loosen with a splash of water if you need to.


a) Divide the pasta between plates.
b) Top with the remaining grated hard Italian style cheese. Enjoy!